Moussaka, potatoes, minced meat and bechamel sauce… One of those delicious classics that usually take a lot of work. But what happens when a lazy chef tackles a classic? That’s right, get ready for moussaka done easy. Ok, ok, Greeks and purists will probably resent me for not sticking to tradition, but it’s just soooo good and it doesn’t take long at all. So shove your tradition somewhere else! :-p
Yes, fine, this recipe is probably more appropriate for three people than for a single, but you’re making a classic dish, might as well enjoy it three days in row, amIright? It’s a bit like lasagne: you can never have enough lasagna. 😉
Easy moussaka with sweet potato
Preheat the oven to 200°C.
Wash the sweet potato, peeling is optional, and cut it into discs of about half a centimeter thick. Lay them out in a bowl or a deep plate. Cover with plastic foil, suited for the microwave oven and cook for 6 minutes at your microwave oven’s highest setting.
In the meantime cut the aubergine into disks of about half a centimeter. Peel the onion and cut it into crescents.
Peel the garlic, cut it in half and remove the green germ. Then press or dice it.
Heat a (wok)pan over a medium fire with a generous dash of oil and fruit the onion for about 3 minutes. Add the minced meat and use a fork to fry it loose. Add tomato puree and garlic and season with pepper and salt. Don’t worry if the meat isn’t cooked all the way through yet.
Taken a casserole and spread half the sweet potato over the bottom. Cover it with half of the aubergine discs. Spread the minced meat over the aubergine.
Now use a fresh, hot pan to make the white sauce. Melt the mascarpone in the pan (use a whisk to avoid clotting) en season to taste with pepper, salt and nutmeg. Don’t hold back on the seasoning! If you want extra sauce, add cream to the mascarpone.
Pour a third of the white sauce over the minced meat. Add the rest of the sweet potato on top and cover that with the rest of the aubergine. Add the rest of the white sauce over the aubergine. Sprinkle generously with parmesan cheese and bake for 25 minutes in the oven until golden brown.
Tip: This is a large portion for two people. Too much? Freeze some!
Tip: Don’t like sweet potato? Just use regular potatoes. Depending on which kind you’re using, they might take longer to cook in the microwave oven.
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Jomme and Stijn both agree: delicious but needs a bit more sauce! So I added an ‘extra-sauce-option’ for you sauce-lovers
Christel and her kids were on cloud nine. She sent me a heartwarming clip of her kids praising the moussaka!
Eveline thought the sauce was a bit heavy. Tip: dilute it a bit with cream. Eveline’s aubergines were still a bit al dente, so if you don’t have the best oven, pre-cook the aubergine in the microwave oven.
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Have fun cooking and… bon appétit! 🙂